How to Cook Yummy German Chocolate Cake

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German Chocolate Cake. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs A hit ever since it was developed by Sam German for Baker's Chocolate Company, this cake is filled and topped with a coconut-pecan frosting. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason.

German Chocolate Cake Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside. You can cook German Chocolate Cake using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of German Chocolate Cake

  1. It's of Cake.
  2. You need 1.5 cups of all-purpose flour.
  3. You need 1 cup of cane sugar.
  4. You need 2/3 cup of cocoa powder (unsweetened).
  5. You need 1 tsp of baking powder.
  6. Prepare 0.5 tsp of baking soda.
  7. You need 0.5 tsp of salt.
  8. You need 0.5 cup of melted coconut oil.
  9. It's 1 tbsp of apple cider vinegar.
  10. It's 2 tsp of vanilla extract.
  11. You need 1 cup of warm water.
  12. You need of Frosting.
  13. You need 14 of dried dates.
  14. Prepare 0.5 cup of water.
  15. It's 1 tbsp of maple syrup.
  16. Prepare 1 tsp of vanilla extract.
  17. It's 1 tsp of melted coconut oil.
  18. You need 0.5 cup of shredded coconut.
  19. It's 0.5 cup of pecans (cut in small pieces).
  20. You need pinch of salt.

HOW TO MAKE GERMAN CHOCOLATE CAKE. Start by creating the two layers of moist chocolate cake! Upon researching for hours for a German Chocolate cake recipe worth the time to make and choosing this one, I bought the "Bakers" German sweet chocolate bar for use in this cake. After opening the box of chocolate, there are recipes in there for frosting, cake and a few others using this chocolate.

German Chocolate Cake step by step

  1. Grease a rectangular 9x9-inch (23x23cm) baking dish (or a round baking dish of corresponding size) and set aside..
  2. In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to blend. Pour in the coconut oil, vinegar, and vanilla. Pour the warm water over all of the ingredients and stir until well blended..
  3. Pour the batter into in prepared baking dish and bake in 350F/180C for about 32-34 minutes. The cake is ready when the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Once baked, set the cake aside to cool for at least 30 minutes, or preferably until it reaches room temperature..
  4. To make the frosting, first place the dates in a bowl and pour hot water over them until they are covered. Don't skip this step! The dates need to be hydrated and soft enough to blend. Let them soak for about 10 minutes, then drain. If the dates still have pits, remove and discard them..
  5. In a food processor, combine the pitted dates, water, maple syrup, vanilla, coconut oil, and salt. Process until smooth, pausing to scrape down the sides as necessary. Add the shredded coconut and pecans and pulse a few times, just until they are evenly distributed..
  6. Once the cake has cooled, spread the frosting over the cake in an even layer. Slice and serve. Refrigerate for up to 5 days..

I am so excited to share this cake with you today. It's been a long time coming! I've got a German Chocolate Cheesecake and German Chocolate Cookie Stacks, but no actual cake. I actually first made this cake a couple years ago, but wasn't completely happy with it so it got pushed aside until now. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.